I made Alton's meatloaf last week and it was really make the beast with two backsing good.   

And I hate meatloaf or at the least the cardboard log my mom called meatloaf. 

Cooking sous vide.....that's another thing I'd like to try, too.

Quote from: sisca77 on December 09, 2010, 02:06:09 PM
I use Weber portable gas grill for camping and picnic.

How do you fit the Weber on your bike?  I just take a JetBoil. 

Quote from: JBubble on December 09, 2010, 01:48:59 PM
sautee in lots of butter. Butter is good. Butter makes everything better.

JBubble = Paula Deen

Quote from: The Architect on December 09, 2010, 02:46:05 PM
As a child my mother would make...

I am like that with pasta.  We ate it 3-4 times a week growing up.  Now I probably make it for myself 3-4 times a year.  All four of us kids are like that. 

My father still eats it 3-4 times a week, and probably has his entire life. 

Quote from: sugarcrook on December 10, 2010, 08:12:05 AM
How do you fit the Weber on your bike?  I just take a JetBoil. 

Well, definately put the Weber in my cage. It's small, but not small enough to fit it on the bike. 

Did a burgundy beef in the dutch oven over the weekend - first time I tried it - it was pretty good.  I am going to do a standing rib roast for my folks 50th wedding anniversary tomorrow - should be fun!  I'd do it on the green egg but we are supposed to get 10 - 15 inches of snow tomorrow, so I think I'll cook inside.

How do you like the Big Green Egg?  I'd love to get one but they're too expensive for me.  If I bought one I'd have to live in it.

For Christmas dinner, I plan to confit an entire 20 lb pig.  I'll serve a Lipitor sherbert for dessert.

Quote from: sugarcrook on December 10, 2010, 03:34:26 PM
How do you like the Big Green Egg?  I'd love to get one but they're too expensive for me.  If I bought one I'd have to live in it.

I am the proud owner of one.  Expensive?  Yes, but you do use less charcoal, it works well both as a grill and a smoker and should last more than a lifetime as long as a meteor doesn't fall on it. 

The egg is foolishly expensive but boy does it work great.   Anything from searing steaks at 700 degrees to low and slow brisket at 220, it cooks great.  This summer I probably only used the stove about once every week and a half.  One of the most common things I cooked was chicken leg quarters using their "plate setter" to provide indirect heat.  It provides super moist, completely done chicken with no hassle.  The other thing I really like is doing brisket.  I start the brisket at 9:00PM, get the dampers set for the temp I need and go to bed.  When I get up at 7:00, the brisket is done.  No working in the smoke all day to prepare a brisket.  I wrap the brisket in aluminum foil, put it into a large ziplock and drop it into a cooler filled with towels.  The meat will stay steaming hot till 6:00 PM.  Works Awesome!

Tell me about your pig confit process - sounds interesting!

A buddy of mine that's a chef recommended it.  Said its ridiculously good!

Basically you poach a split pig in rendered pig fat for about 10 hours at 250 degrees.  At the end, toast the skin with the broiler.  Haven't decided on herbs/spices yet. 

From what Ive read, salt and pepper are all you need.  Think I might brine it in apple juice for a couple days before the heat comes on.

I'll have to talk to my buddy that works in a slaughter plant and see if he can acquire me an appropriately sized porker for that.  Sounds Great - maybe I'll try it for New Years.

Quote from: WarrenJ on December 11, 2010, 11:58:14 AM
I'll have to talk to my buddy that works in a slaughter plant and see if he can acquire me an appropriately sized porker for that.  Sounds Great - maybe I'll try it for New Years.

Group Buy??